Orange Chiffon Cake 1964

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 2 1/4 cups sifted cake flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup canola oil
• 5 egg yolks, unbeaten
• 1/4 cup cold water
• 1/2 cup fresh orange juice
• 1/4 cup poppy seed (soaked in the orange juice) (optional)
• grated rind of one orange
• 1/2 teaspoon cream of tartar
• 1 cup egg

Recipe

• 1 measure sifted cake flour to make 2 1/4 cups.
• 2 sift the flour now with 1 cup of the sugar, baking powder and salt.
• 3 make a well. in a bowl.
• 4 add the oil, yolks, water juice and rind along with the seeds
• 5 most of the time when i know i am making this cake i soak my seeds in the orange juice and water the night before, just to soften a little. of course the poppyseeds are optional in the recipe.
• 6 beat with a wooden spoon until smooth.
• 7 beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks.
• 8 add the last 1/2 cup sugar gradually beating to stiff peaks.
• 9 fold with whisk into the batter.
• 10 blending but not deflating.
• 11 pour into ungreased tube pan.
• 12 bake 325 for 50- 55 minutes.
• 13 test.
• 14 reove from oven and let stand one to two minutes.
• 15 turn onto wire parchment lined rack to cool completely upside down still in pan.
• 16 cool completely, run a knife around outer edges and now remove from pan.
• 17 frost when cool with desired frosting or glaze.
• 18 -- .